Boil the peas in salt water; remove from fire before they are completely cooked and drain them.
Dice the potatoes without peeling them.
Heat the ghee and gently fry the cumin seeds, aniseeds and mustard seeds.
Add potatoes and cauliflower, salt and other ingredients.
Mix well, cover tightly with a shallow lid filled with water.
Reduce the heat.
After about fifteen minutes, stir and add half cup of water.
Put some more water on the lid if necessary.
After ten minutes, if the vegetables are almost cooked, add the peas.
Cover the pan again, and cook for fifteen minutes till the vegetables are quite tender.
Remove the pan from the fire when the vegetables are quite soft, but while there is still a little water left as the potatoes will absorb some of it later.
This vegetable can be served at breakfast with puris or parathas.
It can also be used as stuffing for samosas, pancake rolls or pies.